Duck breasts

Jojo_the_Tightfisted

No. Not Chinese.

Screaming hot pan.

Season.

Throw into pan for brief moments.

Chuck in some marmalade/cranberry sauce/cherry jam/redcurrant jelly/any of those and toss until it coats the duck.

Empty onto a fresh salad and devour.

lillibet_dripping

Oooo that sounds nice! I knew you lot would come up trumps:j

lostinrates

I would do something different, hot pan like jojo, leaving just a bit rare inside, and serve with watercress and segmented and de skinned grapefruit. Its my favorite warm salad in the world (i normally use duck breast but mini fillets should work really well. Three strong flavours, that match each other in strength and vibrancy. Not everyones cup of tea, but one of my all time favourite meals in the world.

Jojo_the_Tightfisted

lostinrates wrote: »

I would do something different, hot pan like jojo, leaving just a bit rare inside, and serve with watercress and segmented and de skinned grapefruit. Its my favorite warm salad in the world (i normally use duck breast but mini fillets should work really well. Three strong flavours, that match each other in strength and vibrancy. Not everyones cup of tea, but one of my all time favourite meals in the world.

I love that, too. But I opted for the super fast one, no peeling or segmenting involved 'cos I'm lazy . And I'd chuck the grapefruit in the pan to pick up the flavours/use the juice from segmenting in the pan to make the dressing.

lostinrates

Jojo_the_Tightfisted wrote: »

I love that, too. But I opted for the super fast one, no peeling or segmenting involved 'cos I'm lazy . And I'd chuck the grapefruit in the pan to pick up the flavours/use the juice from segmenting in the pan to make the dressing.

Lol, segmenting a grapefruit is a pita. But so worth it! . Yep, i use juice and meat juices as dressing. I could eat this all autumn and winter. I love it. I will try yours to though!

babyshoes

We like to use duck breasts in a thai red curry sauce for something a bit different. Leave them a bit rare inside to keep the flavour, chop after cooking (as above) put them on the rice and pour over the sauce (cooked with veggies).

zippychick

ive merged this with our duck breasts thread

this may also help

Zip

AlwaysHappy

My mum is coming for a few weeks and although personally I don't like duck, its mums favourite so I have bought some duck breasts (which I have no idea how to cook) and need help on how to cook them, but also what is a nice recipe for orange sauce please!! Many thanks.

Steve059

Keep it simple. Do them as chicken breasts, but skin side down. Add just enough fat or oil to protect the pan (especially if non-stick) until the fat in them (and there will be a lot) renders out to cook them in. Keep any duck fat for roast potatoes, etc.

As for the sauce...

ORANGE SAUCE

Serves 2

INGREDIENTS

1 large orange
1 teaspoon of cornflour
2 teaspoons of water
3 tablespoons of water

METHOD

Remove the zest from the orange with a grater or zester. Juice the orange.

Put the corn flour into a cup. Add the 2 teaspoons of water, a teaspoon at a time. Stir each time until it has dissolved.

Put the orange juice, orange zest and the 3 tablespoons of water into a saucepan on a low heat. Add the cornflour and water mixture. Stir continuously until the sauce thickens.

AlwaysHappy

Steve059 - thank you so much, that is exactly what I was after, something straight forward but delicious. Mum will love it I'm sure.